Mar 21, 2011

Sour Cream Toffee Coffee Cake

sour cream toffee coffee cake 1

I’m not a fan of sour cream in traditional applications – such as on tacos or on baked potatoes.  But it is really useful in baked goods at keeping the dessert moist.  I had a leftover container of sour cream in my fridge – and that was the entire reason for making this recipe – since I knew I would end up just throwing it away otherwise.  And I’m so glad I found it since I haven’t had a chance to use my bundt pan in a while.

sour cream toffee coffee cake 3

I have to admit though – I made this for my husband to take with him to work – so I didn’t get to try any.   I did nicely ask that he bring me back a slice if there was any left – well, if it’s a testament to the cake or that my husband is just forgetful – I never got that slice to try.   But I can assure you that it got rave reviews – and there are over 200 5-star reviews on Food Network – so that means something too. 

The only change I made was substituting toffee for the walnuts – I thought it would go really well in a coffee cake – but you can also use walnuts or pecans. Enjoy!

sour cream toffee coffee cake 2


  • 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

for the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 Tbsp. cold unsalted butter, cut into pieces
  • 1/2 toffee bits or 3/4 cup chopped walnuts or pecans

for the glaze:

  • 1/2 – 3/4 cup confectioners' sugar
  • 2 Tbsp. real maple syrup


1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy.

3. Add the eggs 1 at a time, then add the vanilla and sour cream.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

6. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the toffee or nuts.

7. Sprinkle half the streusel in the pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with remaining streusel. Spoon the rest of the batter in the pan, spread it out.

8. Bake for 50 to 60 minutes, until a cake tester comes out clean.

9. Let cool on a wire rack for at least 30 minutes, then remove from pan by flipping onto a serving plate.

10.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Source: Ina Garten, Food Network

Printer-friendly version

No comments:

Post a Comment